Name: Pig’s Trotters Stuffed with Chicken and Pistachio
Yield: serves 4 as a main dish, 8 as a starter
Ingredients: 1 teaspoon grated lemon zest; 2 tablespoons wine vinegar; small bunch parsley stalks; salt and freshly ground black pepper; 1 large onion – peeled and quartered; 1 large carrot – peeled and cut in half lengthways; 1 egg – beaten; 2 teaspoons salt; 2 tablespoons shelled unsalted pistachio nuts; 6 fl oz dry white wine; 12 oz raw chicken breast – finely minced or chopped in a food processor; 1 teaspoon Dijon mustard; 2 tablespoons double cream; 2 tablespoons finely chopped parsley; 2 bay leaves; 6 allspice berries; 1 clove garlic – peeled and minced; 8 tablespoons salad oil; big sprig fresh thyme; 1 tablespoon finely chopped fresh tarragon; 4 pig’s trotters; 3 fl oz wine vinegar; 4 spring onions – trimmed and very finely chopped; 2 sticks celery – trimmed and sliced; 1 teaspoon peppercorns

Preparation info

serves
8
as a main dish, as a starter

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The trotters here just serve as a casing for a more delicate filling. Sliced thinly and served with salad, it is almost elegant.

Ingredients

4 pig’s trotters
2 teaspoons salt
1 large carrot – peeled and cut in half lengthway

Method

Singe trotters over naked flame, scrape off the burnt bristles, then rub all over with the salt. You are now going to splint them so that they do not curl too much out of shape during the initial cooking. Tie each trotter firmly between two strong wooden skewers, as if it were a tiny roasting joint. The string should pass round each trotter at least six times.

Put into a large pan with